Pineapple Upside-Down Carrot Cake – #southerncomfort
Another fancy dish that combines two favorites: pineapple upside down cake and carrot cake! You can’t go wrong with this, especially if you love both of these. What’s your favorite recipe that combines two of your favorite things?
1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans
Preheat oven to 350°.
Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
Remove from heat. Sprinkle with brown sugar.
Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
Stir in carrots and pecans.
Spoon batter over pineapple slices.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.